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Thank-you for your interest in CUT Steakhouse & Urban Grill! Perhaps you have become a valued regular or maybe you have yet to indulge in your first CUT experience. In either case, we are pleased to add you to our mailing list. Now, we can keep you in-the-loop on all of the latest happenings at Halifax’s newest and finest steakhouse, where the wine and the steak are both aged to perfection, the service is sublime and just the sight of dessert will entice you to say yes to one last course of decadence. |
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Although winter isn’t our favourite season to launch a new restaurant, the first six months have pleasantly surprised us with the overwhelming popularity of our latest venture. As the weather warms up and the tourist season begins, we look forward to delighting even more guests with our sumptuous menu and our warm hospitality. Enjoy this first edition of the CUT newsletter and watch your inbox for future editions. We have big plans for the summer of 2008!
We look forward to serving you soon.
Melissa Carey
Manager, CUT Steakhouse & Urban Grill |
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| Although we love to see you dine with us, we realize that at this time of year, your own back deck holds a special appeal as well. You’ve got the table with a view of the sun setting over your own backyard, the people you know and love all around you – and the shiny new barbeque that makes you feel like Master of the Grill when you stand in front of it, tongs in hand. All you’re missing is the perfect cut of beef.
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We have granted our guest’s requests to offer raw portions of our dry aged USDA prime beef. Simply call ahead to place your order and we will have it vacuum sealed and ready for you to take home and prepare chez-vous.
And if you ever feel like retiring your tongs for the evening, we’ll still be here for you. |
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At CUT, we are very proud of our extensive wine list. In each edition of our newsletter, we will suggest a wine and an item from our menu that suit each other well. Perhaps you will give our suggestion a try the next time you visit us at CUT. Feel free to let us know if this pairing pleases your palette.
This month, we are loving the combination of our Pinotage, Diemersfontein 2006 from South Africa and the Bone-In Filet Mignon. Due to the fact that the bone is still attached, this cut has much more of the marbling that gives it it’s wonderful flavor. This is a beautiful cut of meat that is butchered in house daily. The Diemersfontein Pinotage is a well rounded wine that is full on the palate with hints of mocha, chocolate and cigar that pairs wonderfully with the earthiness of the bone-in tenderloin. Bon Appetit! |
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Executive Chef, Tahir Salamat knows his way around the kitchen – and the butchery. When RCR Hospitality shared plans to open a new steakhouse in Halifax, Chef Tahir set out to create a menu that would please the highest level of steak connoisseur - and judging by our guest’s satisfaction levels, he has succeeded.
Now that CUT is offering raw portions of our dry aged USDA prime beef, our Executive Chef, Tahir Salamat is pleased to pass along the following tips to the aspiring at-home chef: |
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Always remove your meat from the fridge about one hour before you plan to cook it. The meat needs to “relax” before it hits the heat of the grill. |
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The best way to prepare steak is to use dry heat. The best dry heat methods are over the open flame of the grill or pan-searing. Dry heat preparation allows the exterior of the meat to really caramelize and you end up with a much more intense flavor. |
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Steak spice is very important. Apply it liberally to both sides of the meat just before you place it on the grill. Applying it too early will allow time for the spices to draw the juices out of the meat and will result in a dry steak. |
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Although CUT also sells Chef Tahir’s wonderful steak spice, if you plan to prepare your own – Chef insists that sea salt or coarse salt is a must. |
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When it comes to steak, rare is 120 degrees Fahrenheit, medium rare is 125 degrees and medium is 130 degrees. |
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When testing meat for doneness, a meat thermometer is very important. Chef recommends removing the meat from the grill about five degrees before your desired doneness. The steak will continue to cook for a few minutes once it is removed from the heat. |
Happy Grilling Season. |
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